In a large mixing bowl, combine half of the crab, onion, eggs, breadcrumbs, mayonnaise, Old Bay and salt using a rubber spatula until thoroughly mixed. Add remaining crab meat and lightly fold into crab mixture.

Divide crab mixture in half, then form each half into 8 equal balls. Flatten each ball to form the crab cakes. Place panko in a rimmed dish, then coat crab cakes lightly with the breading.

Heat the oil in a skillet over medium-high heat. Fry cakes in batches of four for approximately 2 minutes per side. Remove from skillet and drain on paper towel. Place fried cakes on a cookie sheet and bake 5 minutes or until internal temperature reaches 145 degrees. Serve with lemon wedges and garlic aioli.

Lemon Garlic Aioli:

2 cups mayonnaise

¼ cup chopped garlic

1 each lemon and zest

1 Tbsp parsley, chopped

Blend all ingredients in large mixing bowl and keep refrigerated until needed.

Crab Crusted Halibut with Lemon Beurre Blanc:

8 oz Halibut fillet

2 oz Crab Cake Mixture

Salt & Pepper

Melted butter

Panko

Directions:

Preheat oven to 425 degrees.

Season Halibut with salt and pepper. Pan-sear halibut in a light oiled pan on one side. Turn over fish and remove from heat. Spread 2 oz. of crab cake mixture on top of fillet and then top with panko. Drizzle melted butter on panko. Place in the oven 10-12 minutes or until internal temp is 140 degrees. Place on platter and top with lemon beurre blanc and serve with lemon wedge.

Lemon Beurre Blanc:

½ cup dry white wine

¼ cup distilled vinegar

lemon juice from ½ lemon

2 Tbsp heavy cream

2 sticks of butter, cut into 8 pieces

In sauce pan, bring wine, lemon, vinegar to a boil and reduce by approximately half. Then add cream and boil for 1-2 minutes. Lower heat and add butter one piece at a time, stirring constantly until all butter is incorporated and sauce has thickened. Remove from heat and keep warm until ready to serve.